EGGS A LA TRIPE.--Small Spanish onions are perhaps best for this dish, but
ordinary onions can be used. Cut the onions cross-ways after peeling them,
so that they fall in rings, and remove the white core. Two Spanish or half
a dozen ordinary onions will be sufficient. Fry these rings of onions in
butter till they are tender, without browning them. Take them out of the
frying-pan and put them aside. Add a spoonful of flour to the frying-pan,
and make a paste with the butter, and then add sufficient milk so that when
it is boiled and stirred up it makes a thick sauce; add pepper and salt, a
little lemon-juice, and a small quantity of grated nutmeg. Put back the
rings of onions into this, and let them simmer gently. Take half a dozen
hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the
whites into rings, like the onions, mixing these white egg-rings with the
onions and sauce; make the whole hot and serve on a dish, using the
hard-boiled half-yolks to garnish; sprinkle a little chopped parsley over
the whole, and serve.


EGG, FORCEMEAT OF, OR EGG BALLS.--Take three hard-boiled yolks of eggs,
powder them, mix in a raw yolk, add a little pepper and salt, a small
quantity of grated nutmeg, about a saltspoonful of finely chopped parsley,
chopped up with a pinch of savoury herbs, or a pinch of dust from bottled
savoury herbs, sifted from them, may be added instead. Roll these into
balls not bigger than a very small marble, flour them, and throw them into
boiling water till they are set.

In many parts of the Continent, hard-boiled yolks of eggs, served whole,
are used as egg balls. A much cheaper way of making egg balls is as
follows:--Beat up one egg, add a teaspoonful of chopped blanched parsley,
some pepper and salt, and a very little grated nutmeg. Sift a bottle of